Pumpkin Bread

Here's a "holiday" recipe that you could really make any time of the year. My sister-in-law Amber shared it with us. Matt loves it, and my Mum begged for the recipe. I believe this recipe makes 3 loaves.
Thanks for sharing, Amber! (As typed by Amber.)

3 ½ cups flour
2 teaspoons baking soda
3 cups sugar
2 teaspoons salt
1 cup oil
1 teaspoon baking powder
4 eggs – beaten
1 teaspoon ground nutmeg
1 can pumpkin (15 oz)
1 teaspoon ground allspice
2/3 cup water
1 teaspoon ground cinnamon
½ teaspoon ground cloves

Cream sugar, eggs and oil. Add pumpkin and mix well. Add flour and spices to batter alternating with water. Mix well. Grease and flour 3 1 lb. loaf pans (8” x 3 ¾” x 2 3/8” disposable aluminum pans – it seems to do better in the disposable ones. Can make in another). Divide batter between the 3 pans and bake. Bake at 350 degrees for 1 hour or until done. Use toothpick method to test for doneness.

When the pumpkin bread is done I let the pans cool about 20* minutes and then wrap in Saran or Reynolds type plastic wrap (Glad Wrap). The plastic wrap seals in the moisture as the pumpkin bread cools. I have left some without doing the wrap, as it stays moist for the short time we have it before eaten.

* This is still hot but you should not burn your fingers.